Providoor Reheating Guide
How to Reheat Curry: Get Restaurant-Quality Results Every Time
Defrost in the fridge first, then warm on the stovetop for rich, aromatic results.
The best way to reheat curry is to defrost it in the fridge first, then warm it on the stovetop over medium-low heat for 8 to 12 minutes. This preserves the aromatics, keeps the sauce silky and ensures the proteins stay tender rather than tough and overcooked.
Providoor carries some of Australia's best curries, from Christine Manfield's Coconut Prawn Curry ($25, serves 2, 4.6 stars) to Justin Narayan's Curried Braised Lamb ($40, serves 2, 5.0 stars). Here is how to reheat them properly.
Step 1
Defrost in the Fridge Overnight
Move your curry from the freezer to the fridge the night before you plan to eat it. Most curry portions (serves 2) defrost fully overnight.
Place the curry on a plate or in a bowl to catch any condensation. Do not defrost at room temperature. The outer layer warms up too quickly while the centre stays frozen, which affects both safety and quality.
A fully defrosted curry reheats evenly and quickly. This step makes everything else easier.
Step 2 - Recommended
Stovetop Reheating
The stovetop is the best method for reheating curry because you have direct control over the heat and can stir as needed.
- Transfer the defrosted curry to a saucepan
- Place over medium-low heat
- Stir gently every couple of minutes
- If the sauce has thickened, add a small splash of water or coconut milk to loosen it
- Heat for 8 to 12 minutes until the curry is hot throughout
- Do not boil. A gentle simmer is all you need
Boiling curry aggressively breaks down the proteins (especially prawns and chicken), makes the sauce too thick and can dull the spice aromatics. Low and slow is the approach.
Oven Method
- Preheat to 160 to 170 degrees Celsius
- Transfer the defrosted curry to an oven-safe dish
- Cover with foil to prevent the surface drying out
- Heat for 20 to 25 minutes, stirring halfway through
- Check that the curry is hot all the way through before serving
Microwave Method
- Transfer to a microwave-safe bowl
- Cover with a microwave-safe lid or damp paper towel
- Heat on medium power (not full) in 2-minute intervals
- Stir between each interval
- Repeat until hot throughout
The main risk with microwaving curry is hot spots. Stirring between intervals helps, but the stovetop will always produce more even results.
Why Curry Reheats So Well
Curry is one of the best dishes to freeze and reheat because the sauce acts as a protective blanket around the proteins. The liquid prevents chicken, prawns or lamb from drying out during reheating, which is why a well-made curry can taste just as good as the day it was cooked.
In fact, many curry lovers argue that curry tastes even better the next day because the spices have had more time to meld and develop. This is especially true for slow-cooked curries like Justin Narayan's Curried Braised Lamb, where the braising liquid and spice blend continue to develop flavour over time.
Flash-freezing at minus 18 degrees Celsius locks in these flavours at their peak. When you defrost and gently reheat, you are essentially releasing that flavour all over again.
Tips for the Best Reheated Curry
Add a splash of liquid. curry sauce can thicken slightly. A tablespoon of water, coconut milk or stock brings it back to the right consistency.
Do not rush it. Medium-low heat, 8 to 12 minutes, gentle stirring. That is all you need.
Serve with fresh accompaniments. Reheated curry paired with Justin Narayan's Garlic and Coriander Naan ($8, serves 4) or steamed rice elevates the whole experience.
Especially with the prawn curries please gently simmer until the prawns are cooked properly. Do not boil or you will over cook your delicious prawn cutlets.
Frequently Asked Questions
Should I defrost curry before reheating?
Yes. Defrost overnight in the fridge before reheating. This ensures even heating and preserves the texture of the proteins and aromatics.
What is the best way to reheat curry?
Stovetop over medium-low heat for 8 to 12 minutes, stirring gently. Add a small splash of water or coconut milk if the sauce has thickened. Do not boil.
Can I reheat curry in the microwave?
Yes, but the results are not as consistent. Use medium power in 2-minute intervals, stirring between each. The stovetop produces better, more even results.
How do I stop reheated curry from being too thick?
Add a tablespoon of water, coconut milk or stock while reheating and stir through. curry sauce can thicken slightly, so a small splash of liquid restores the original consistency.
Does curry taste as good as fresh?
Yes, often even better. Curry flavours continue to develop over time, and flash-freezing at minus 18 degrees Celsius locks them in at their peak. Gentle reheating releases those flavours again.
